Entree: Australia – Northern Territory – Barramundi with Lemon Myrtle (Pan-seared barramundi fillets finished with a lemon myrtle–infused butter and bright citrus sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 barramundi fillets, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (1 g) ground lemon myrtle (or 1 tbsp finely chopped fresh lemon myrtle leaves)
- 1 small shallot, finely chopped (about 2 tbsp / 20 g)
- 1/4 cup (60 ml) dry white wine or fish stock
- 1 clove garlic, minced
- 1 tbsp (15 ml) capers, rinsed (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Lemon wedges to serve

Instructions

1. Pat fillets dry and season both sides with salt and pepper. In a small bowl, mix lemon juice with ground lemon myrtle and set aside.
2. Heat 2 tbsp (30 ml) olive oil in a large nonstick or stainless skillet over medium-high heat until shimmering. Add fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook 3–4 minutes skin-side down until skin is crisp; flip and cook 1–2 minutes more until just cooked through (internal temperature ~135–140°F / 57–60°C). Transfer to a warm plate.
3. Reduce heat to medium, add shallot and minced garlic to the pan and sauté 30–45 seconds. Deglaze with 1/4 cup (60 ml) white wine or fish stock, scraping any browned bits, and simmer 1–2 minutes to reduce slightly.
4. Stir in butter, capers if using, and the lemon myrtle–lemon juice mixture; swirl until butter melts and sauce is glossy. Taste and adjust seasoning with salt and pepper.
5. Spoon the lemon myrtle butter over the barramundi fillets, scatter chopped parsley, and serve immediately with lemon wedges.